Ingredients:
1/4 cup butter
1 rabbit about 1 and 1/4 kilos cut in pieces
salt and freshly ground pepper
1 large onion, cut finely
1 tablespoon of plain flour
2 cloves of garlic, finely chopped
1 cup of dry red wine
2 bay leaves
2 eggs, lightly beaten
3/4 cup of grated kefalotiri or any other hard cheese
Method:
1. In a saucepan on high heat add 3 tablespoons of the butter.
2. Roll the rabbit in salt and pepper and sauté in the butter, turning on all sides.
3. Remove from pan and set aside.
4. Add the remaining butter to the saucepan and sauté the onion.
5. Add the flour and stir till brown.
6. Put the rabbit back in the saucepan, add the garlic and stir for one minute.
7. Add the wine and enough water to cover the rabbit.
8. Add the bay leaves and the salt and pepper, put the lid on the saucepan and on a low heat simmer for about 1 hour.
9. Beat the eggs, add the cheese to the eggs and add a ladle of the rabbit juice into the egg mixture, stirring quickly.
10. Add the egg/cheese mixture to the rabbit, stir lightly and allow it to cook for 1 minute.
11. Serve hot.
